Squash Tart | Recipe Cart
Buttery whole wheat crust, layered with onions, squash, and cheddar in a flavorful tart recipe from Bon Appétit. Perfect for fall gatherings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Tart pan
- Mixing bowl
- Whisk
- Measuring cup
- Plastic wrap
- Rolling pin
- Skillet
- Wooden spoon
- Mandoline
- Chef's knife
- Cutting board
- Oven
- Pastry brush
- Saucepan
- Spatula
- Measuring spoon
- Fine-mesh sieve
- Freezer
- Refrigerator
- Pastry cutter
Ingredients
- 1 cup whole wheat flour
- 1 tsp. kosher salt
- 1 cup all-purpose flour, plus more for surface
- 10 Tbsp. chilled unsalted butter, cut into pieces
- 4 Tbsp. extra-virgin olive oil, divided
- 4 medium yellow onions, thinly sliced
- Kosher salt
- 3 garlic cloves, thinly sliced
- 2 Tbsp. Dijon mustard
- Pinch of cayenne pepper
- 4 oz. coarsely grated sharp cheddar or Gruyère
- ½ small butternut squash (a lengthwise half, about 1¼ lb.), seeds removed
- 1 delicata squash (about 1 lb.), halved lengthwise, seeds removed
- 1 small sweet potato
- 1 small red onion
- 2 sprigs thyme
- 2 Tbsp. unsalted butter
- Flaky sea salt
- An 11"- or 12"-diameter fluted tart pan with removable bottom or a 9"-diameter springform pan
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